Side Pannel
Swordfish Steaks W/middle Eastern Flavor
Swordfish Steaks W/middle Eastern Flavor
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- 2 8 oz. swordfish steaks;
- -about 3/4-inch thick
- 2 tb Finely chopped fresh parsley
- 1 -(up to)
- 2 Minced Jalapeno or other hot
- -peppers (chile heads see
- -note; below)!
- 4 ts Vegetable oil
- 3 tb Fresh lemon juice
- 1 Clove garlic; minced
- 1 ts Ground turmeric
- 1 ts Ground cinnamon
- 1 ts Ground cumin
- Salt and freshly ground
- -black pepper to taste
Directions
(adapted from Eating Well magazine)
Place swordfish steaks in a shallow glass dish. In a small bowl, combine
all remaining ingredients. Spread mixture over both sides of fish. Cover
and refrigerate for 1 hour.
Prepare a charcoal fire or preheat gas grill. Once the fire is at medium
heat, grill the steaks for 4 to 5 minutes per side. The flesh should be
opaque. Remove from the grill. Cut each steak into two portions and
serve. Serves 4.
167 calories per serving: 19 G protein, 9 G fat, 3 G carbohydrate, 89 MG
sodium, 38 mg cholesterol.
Dots notes: I've made this using swordfish or yellowfin tuna. I always
double the number of hot peppers (usually several large jalapenos or lots
of small serranos) and the garlic. I serve this with Chardonnay or
Sauvignon Blanc, vegetable, salad or slaw, & couscous or rice. Try to avoid
getting the turmeric on the counter top (it stains)! Enjoy!
CHILE-HEADS DIGEST V2 #275
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